Kheera Khiss

Published On September 27, 2016
In Article
By Sandhya Harsh
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Prep Time
5 mins
Cook Time
3 mins
Difficulty Level
Beginner

Ingredients

Kheera/Cucumber - around 300 gms
Tomato -1 medium sized, chopped (optional)
Green chilies - 1 small, finely chopped
Oil - 1 1/2 tspn
Salt as per taste
Turmeric, mustard powder - 1/2 tspn
Red chili powder - 1/2 to 1 tspn as desired
Cumin seeds, mustard seeds, asafoetida

Instructions

Peel Cucumber/Kheera and grate it.
Squeeze the grated Kheera and remove its watery juice. To do so press kheera between your palms and squeeze out the water.
Dont discard it. Instead use it as a drink separately by adding black salt, black pepper and lime juice.
Finely chop green chillies and tomatoes. Mix it to the squeezed grated cucumber.
Add salt, pinch turmeric, red chili powder and a tspn of mustard powder and mix all.
Heat 1 tspn oil in kadaai or tempering pan. Give tadka of asafoetida, jeera/cumin and rai/mustard seeds
Add this tadka to the cucumber mixture. Or alternatively add the kheera khiss mix to the tadka.
Stir and mix well.
Garnish with fresh green coriander and enjoy it as a side dish with roti/phulka/naan/chillas.

Servings : 4
Ready in : 10 mins
Special Category : Jhatpat Cooking (5 Min)
Recipe Type : Dinner, Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.